Monday, December 19, 2016

Sugared Pecan Rum Cake

Print Recipe

Sugared Pecan Rum Cake



Prep Time: 15 Min
Cook Time: 1 Hr 30 Min
Total Time: 1 Hr 45 Min
Serves: 6

Ingredients

  • 1 egg white
  • 1 Tablespoon water
  • 1/4 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1/4 cup granulated sugar
  • 1 pkg. yellow cake mix
  • 1 (3 3/4 oz) pkg. vanilla instant pudding & pie filling
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup canola oil
  • 1/2 cup dark rum
  • 1/2 cup sweetened shredded coconut
  • 1/4 lb. butter
  • 1/4 cup water
  • 1 cup granulated sugar
  • 1/2 cup dark rum

Directions

For the Sugared Pecans:

  1. Preheat oven to 300°F. 
  2. In a small bowl, beat egg, water, and vanilla until slightly foamy. Add pecans and sugar and coat well. 
  3. Pour pecans on a lightly greased baking pan. Bake at 300°F for 30 minutes, stirring pecans 1/2 way through the baking time. 

For the Rum Cake:

  1. Preheat oven to 325°F. Spray a 12 cup bundt pan with non-stick spray. 
  2. Sprinkle sugared pecans on bottom of pan. 
  3. In the bowl of a stand mixer, combine cake ingredients through dark rum. Add coconut and stir by hand. 
  4. Pour batter over sugared pecans. 
  5. Bake at 325°F for 1 hour. 
  6. Allow to cool completely. 
  7. When cake is almost cool, melt butter in a saucepan over medium-high heat. Add the water and sugar and stir. Bring the mixture to a boil, then boil for 5 minutes, stirring constantly. 
  8. Remove from heat and stir in rum. 
  9. Invert the cake onto a serving plate and poke holes in the top with a toothpick or cake tester. Drizzle glaze evenly over top and sides. Pause while the cake absorbs the glaze. Repeat this process until the glaze is gone.

Powered by
Plan To Eat

No comments:

Post a Comment